CN112369489A - 一种葛根火龙果降血脂解酒保健软糖及其制备方法 - Google Patents
一种葛根火龙果降血脂解酒保健软糖及其制备方法 Download PDFInfo
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Abstract
本发明公开一种葛根火龙果降血脂解酒保健软糖及其制备方法,包括以下质量份原料:葛根匀浆30~70份、红心火龙果汁120~180份、功能性添加剂0.7~2.5份、复合甜味剂80~120份、明胶2~10份、黄原胶2~6份、卡拉胶2~6份;所述功能性添加剂由柠檬酸、黄精多糖、岩藻多糖、褐藻多酚按1:(2~4):(1.5~3):(0.5~2)的质量比混合而成。本发明以葛根、红心火龙果、含天然多糖、多酚化合物的功能性添加剂为原料,制出的软糖具有解酒护肝、护胃、降血脂、降血糖等功效。
Description
技术领域
本发明属于功能性软糖制备技术领域,具体涉及一种葛根火龙果降血脂解酒保健软糖及其制备方法。
背景技术
软糖的主要成分是糖类和胶体,它含有很高的水分,一般含水量为10%~20%,使一种柔软、有弹性和韧性的糖果。目前市面上的软糖有很多类型,如:果汁软糖、营养保健软糖、花生软糖、核桃软糖等。市面上的一些功能性软糖,如:MyNi Selfcare瘦身橡皮糖、Reday-Q Diet软糖有减肥、瘦身功效;Sugarbearhair女性复合营养素软糖、Herbaland成人免疫力软糖可以补充人体所需的多种维生素、提高免疫力;钙+D3成人软糖钙、奶味钙软糖可以增强骨质、补钙。
软糖因其Q弹的口感、饱满的果汁、造型各异而深受消费者的喜爱。目前,市面上的软糖大多以淀粉、淀粉糖浆、白糖为主要原材料,但是这些软糖普遍糖分过高且营养单一,非常容易使人患上肥胖、蛀牙等疾病。对此,有研究学者提出将有营养的成分或具有疗效性的药物加入到软糖中,用来制成营养软糖或疗效性软糖。如申请号为CN202010215002.8的专利,公开鱼明胶和卡拉胶在软糖中的应用以及鱼明胶复合营养软糖及其制备方法;如申请号为CN201710045539.2的专利,公开一种富铁营养软糖及其制备方法;如申请号为CN201610410646.6的专利,公开一种真菌发酵物的营养软糖及其制作方法;如申请号为CN201610839671.6的专利,公开含微生物源膳食纤维的热稳定水果胶质软糖及制备方法;如申请号为CN201610635797.1的专利,公开一种护肝醒酒软糖及其制备工艺;如申请号为CN201510437061.9的专利,公开乳矿物盐DHA凝胶软糖及其制造方法;如申请号为CN201510437019.7的专利,公开口感得以改善的降血脂软糖及其制造方法;如申请号为CN201510157261.9的专利,公开人参降糖软糖及制备方法;如申请号为CN201310060393.0的专利,公开一种高含量钙盐的果胶营养软糖制备方法;如申请号为CN201210061340.6的专利,公开叶黄素酯软糖及制备方法。
火龙果为仙人掌科,又称红龙果,也属于药食同源的药物。火龙果极具营养价值,富含有碳水化合物、水溶性膳食纤维、氨基酸,还含有不饱和脂肪酸、抗氧化物质、Vc和花青素,蛋白质。经常食用火龙果可以有效使血压血脂下调、滋润肺部、排除身体毒素、养颜等。火龙果中含有的白蛋白对胃壁起到一定的防护作用。
葛根(Pueraria)又叫葛麻叶,它是豆科多年生藤木的根,已被国家卫健委列为药食同源的药物。《千金要方》记载用新鲜的葛根捣成汁液,用来治疗酒醉不醒的人;《本草衍义》中用葛根粉治疗醉酒和患上消渴症的人,治疗效果显著[1]。《本经》中曾经记录葛根可以治疗消渴,身体发热,呕吐,各种痹症,起阴气,解毒。葛根中除了含有淀粉、人体必需氨基酸、10多种微量元素外,还含有一定量的异黄酮类物质。其中葛根素是从野葛的干燥根中提取的主要成分,其化学结构为4,7-二羟基-8-β-D葡萄糖异黄酮,化学分子式为C21H20O9,研究发现葛根素具有多种功能活性,如抗炎、抗氧化、降低糖份、解酒护肝等。
目前,我国对葛根资源的应用和开发还没有形成规模和产业链,葛根的相关产品在市面上也很难找,市场占有份额微乎其微。国内,在葛根方面的应用主要有:作为中药入药,利用葛根的黄酮类化合物解酒护肝;作为食品摄入,葛根中含有大量淀粉可食用。此外,关于利用葛根制备缓解醉酒、降血脂、降血糖的功能型保健软糖的研究和报道更是寥寥无几。
基于以上所述,为了进一步开发新型药食同源的食品,提高其药用保健功效,本发明利用葛根、红心火龙果、含天然多糖、多酚化合物的功能性添加剂制备保健软糖,其具有解酒护肝、护胃、降血脂、降血糖等功效。
发明内容
针对现有技术的不足之处,本发明的目的在于提供一种葛根火龙果降血脂解酒保健软糖及其制备方法。
本发明的技术方案概述如下:
一种葛根火龙果降血脂解酒保健软糖,包括以下质量份原料:葛根匀浆30~70份、红心火龙果汁120~180份、功能性添加剂0.7~2.5份、复合甜味剂80~120份、明胶2~10份、黄原胶2~6份、卡拉胶2~6份;
所述功能性添加剂由柠檬酸、黄精多糖、岩藻多糖、褐藻多酚按1:(2~4):(1.5~3):(0.5~2)的质量比混合而成。
优选的是,所述复合甜味剂由新橙皮苷二氢查耳酮、罗汉果甜苷、木糖醇按1:(5~10):(8~20)的质量比混合而成。
优选的是,所述葛根匀浆是由葛根粉和蒸馏水复配而成,且葛根粉的质量浓度为1.2~5%。
优选的是,所述红心火龙果汁是由红心火龙果果肉与3倍质量的蒸馏水混合榨汁而成。
优选的是,所述葛根火龙果降血脂解酒保健软糖,包括以下质量份原料:葛根匀浆40份、红心火龙果汁150份、功能性添加剂1.6份、复合甜味剂100份、明胶6份、黄原胶4份、卡拉胶4份。
本发明还进一步提供一种葛根火龙果降血脂解酒保健软糖的制备方法,包括以下步骤:
S1:制备葛根匀浆:将葛根粉加入等质量的蒸馏水中,搅拌成乳状,得到葛根匀浆,备用;
S2:制备红心火龙果汁:将红心火龙果洗净、去皮、切块后,将所得果肉加入3倍质量的蒸馏水中,混合榨汁后过滤,得到红心火龙果汁,备用;
S3:制备混合溶胶:将明胶、黄原胶、卡拉胶加入一半火龙果汁中,泡发6~10min,再边搅拌边加入另一半火龙果汁,充分溶胀后,得到混合溶胶;
S4:混合熬煮:将复合甜味剂加入葛根匀浆,搅拌并煮沸溶解后,改小火,再加入S3所得混合溶胶,搅拌均匀后,95~105℃熬煮6~8min,再降温至70~80℃,进行凝胶化,得到混合凝胶液;
S5:调配:70~80℃,将功能性添加剂加入S4所得混合凝胶液中,搅拌均匀,得到混合软糖液;
S6:倒模:将S5所得混合软糖液缓慢倒入软糖模具中,25℃室温下,自然冷却成型,脱模即得糖块;
S7:冷藏定型:将S6成型的糖块切成(2~2.5)cm×(2~2.5)cm×(1~1.5)cm规格均匀的块状体,0℃冷藏2h,得到软糖;
S8:包装:在软糖表面均匀撒一层糖粉,或者用糯米纸包裹软糖,使之不沾粘,最后,用糖纸进行包装。
本发明的有益效果:
1、本发明利用葛根、红心火龙果、含天然多糖、多酚化合物的功能性添加剂制备保健软糖,制出的保健软糖颜色鲜艳、呈现半透明状态、富有光泽、有浓烈的火龙果香气,糖体完整、无气泡、无裂纹、有弹性、软硬适中、不会黏在牙齿上、甜度适中,且具有解酒护肝、护胃、降血脂、降血糖等功效。
2、本发明新橙皮苷二氢查耳酮、罗汉果甜苷、木糖醇复配的复合甜味剂代替传统白砂糖、蔗糖等,甜度高、热量低,三者协同降血糖、降血脂、抗氧化抗菌、保肝护肝、提高机体免疫力,提升软糖保健效果,适合糖尿病、高血糖、肥胖等人群食用。其中,新橙皮苷二氢查耳酮的甜度是蔗糖的1500~1800倍,具有甜度高、低热量、甜味持久、稳定性好、代谢速度快、抗氧化等优点,有效抑制HMG-COA还原酶和ACAT的活性,明显降低血浆胆固醇和中性脂质的含量,并促进胆固醇的代谢,同时,能抑制机体内α-淀粉酶活性,进而达到降血脂和降血糖等保健效果;罗汉果甜苷具有抗炎抗菌、抗氧化、降血糖、保肝、提高免疫力等作用。
3、本发明由功能性添加剂由柠檬酸、黄精多糖、岩藻多糖、褐藻多酚复配而成,四者协同抗氧化、调控血糖及血脂、抗菌抑菌、抗病毒、提高机体免疫力,同时提高软糖的稳定性,延长其保质期,防止火龙果中花青素和维生素C的非酶褐变作用,抑制软糖腐败和变质。
附图说明
图1为本发明葛根火龙果降血脂解酒保健软糖的制备方法流程图;
图2为实施例1~5明胶用量对葛根火龙果降血脂解酒保健软糖品质的影响图;
图3为实施例6~10黄原胶用量对葛根火龙果降血脂解酒保健软糖品质的影响图;
图4为实施例11~15卡拉胶用量对葛根火龙果降血脂解酒保健软糖品质的影响图;
图5为实施例16~20葛根匀浆用量对葛根火龙果降血脂解酒保健软糖品质的影响图;
图6为实施例21~25红心火龙果汁用量对葛根火龙果降血脂解酒保健软糖品质的影响图;
图7为实施例26~30复合甜味剂用量对葛根火龙果降血脂解酒保健软糖品质的影响图;
图8为实施例30~35功能性添加剂用量对葛根火龙果降血脂解酒保健软糖品质的影响图。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
本实施例公开一种葛根火龙果降血脂解酒保健软糖,包括以下质量份原料:葛根匀浆30~70份、红心火龙果汁120~180份、功能性添加剂0.7~2.5份、复合甜味剂80~120份、明胶2~10份、黄原胶2~6份、卡拉胶2~6份;
所述功能性添加剂由柠檬酸、黄精多糖、岩藻多糖、褐藻多酚按1:(2~4):(1.5~3):(0.5~2)的质量比混合而成;
所述复合甜味剂由新橙皮苷二氢查耳酮、罗汉果甜苷、木糖醇按1:(5~10):(8~20)的质量比混合而成;
所述葛根匀浆是由葛根粉和蒸馏水复配而成,且葛根粉的质量浓度为1.2~5%;
所述红心火龙果汁是由红心火龙果果肉与3倍质量的蒸馏水混合榨汁而成。
本发明还提供一种葛根火龙果降血脂解酒保健软糖的制备方法,包括以下步骤:
S1:制备葛根匀浆:将葛根粉加入等质量的蒸馏水中,搅拌成乳状,得到葛根匀浆,备用;
S2:制备红心火龙果汁:将红心火龙果洗净、去皮、切块后,将所得果肉加入3倍质量的蒸馏水中,混合榨汁后过滤,得到红心火龙果汁,备用;
S3:制备混合溶胶:将明胶、黄原胶、卡拉胶加入一半火龙果汁中,泡发6~10min,再边搅拌边加入另一半火龙果汁,充分溶胀后,得到混合溶胶;
S4:混合熬煮:将复合甜味剂加入葛根匀浆,搅拌并煮沸溶解后,改小火,再加入S3所得混合溶胶,搅拌均匀后,95~105℃熬煮6~8min,再降温至70~80℃,进行凝胶化,得到混合凝胶液;
S5:调配:70~80℃,将功能性添加剂加入S4所得混合凝胶液中,搅拌均匀,得到混合软糖液;
S6:倒模:将S5所得混合软糖液缓慢倒入软糖模具中,25℃室温下,自然冷却成型,脱模即得糖块;
S7:冷藏定型:将S6成型的糖块切成(2~2.5)cm×(2~2.5)cm×(1~1.5)cm规格均匀的块状体,0℃冷藏2h,得到软糖;
S8:包装:在软糖表面均匀撒一层糖粉,或者用糯米纸包裹软糖,使之不沾粘,最后,用糖纸进行包装。
对上述方法制出的葛根火龙果降血脂解酒保健软糖进行指标测定
选择10名食品与生物工程学院的学生,分别从葛根火龙果降血脂解酒保健软糖的光泽、组织形态、香味、Q弹程度、软硬度、是否黏牙、甘甜度进行评分,并去掉一个最高分和一个最低分,计算平均值。感官评分标准如表1所示:
表1葛根火龙果降血脂解酒保健软糖感官评分表
以下实施例1~35中:
功能性添加剂均由柠檬酸、黄精多糖、岩藻多糖、褐藻多酚按1:3:2:1的质量比混合而成;
复合甜味剂均由新橙皮苷二氢查耳酮、罗汉果甜苷、木糖醇按1:7.5:15的质量比混合而成;
葛根匀浆是由葛根粉和蒸馏水复配而成,且葛根粉的质量浓度均为3%。
以下实施例1~35的降血脂解酒保健软糖按照如下方法制出:
一种葛根火龙果降血脂解酒保健软糖的制备方法,包括以下步骤:
S1:制备葛根匀浆:将葛根粉加入等质量的蒸馏水中,搅拌成乳状,得到葛根匀浆,备用;
S2:制备红心火龙果汁:将红心火龙果洗净、去皮、切块后,将所得果肉加入3倍质量的蒸馏水中,混合榨汁后过滤,得到红心火龙果汁,备用;
S3:制备混合溶胶:将明胶、黄原胶、卡拉胶加入一半火龙果汁中,泡发10min,再边搅拌边加入另一半火龙果汁,充分溶胀后,得到混合溶胶;
S4:混合熬煮:将复合甜味剂加入葛根匀浆,搅拌并煮沸溶解后,改小火,再加入S3所得混合溶胶,搅拌均匀后,100℃熬煮8min,再降温至75℃,进行凝胶化,得到混合凝胶液;
S5:调配:75℃,将功能性添加剂加入S4所得混合凝胶液中,搅拌均匀,得到混合软糖液;
S6:倒模:将S5所得混合软糖液缓慢倒入软糖模具中,25℃室温下,自然冷却成型,脱模即得糖块;
S7:冷藏定型:将S6成型的糖块切成2cm×2cm×1cm规格均匀的块状体,0℃冷藏2h,得到软糖;
S8:包装:在软糖表面均匀撒一层糖粉,或者用糯米纸包裹软糖,使之不沾粘,最后,用糖纸进行包装。
葛根粉10g,火龙果汁50mL,明胶加入的质量6g,琼脂加入的质量4g,卡拉胶加入的质量4g,木糖醇加入的质量100g,柠檬酸加入的质量0.2g
确定并设计葛根火龙果降血脂解酒保健软糖基础配方为:葛根匀浆50份、红心火龙果汁150g、功能性添加剂1.6g、复合甜味剂100g、明胶6g、黄原胶4g、卡拉胶4g。
实施例1~5测定明胶用量对葛根火龙果降血脂解酒保健软糖品质的影响
实施例1~5与基础配方相同,区别在于:实施例1~5中明胶用量分别为2g、4g、6g、8g、10g,设置5水平单因素试验。
试验结果分析:图2为实施例1~5明胶用量对葛根火龙果降血脂解酒保健软糖品质的影响图,由图2可知,明胶加入的质量过少会导致葛根火龙果降血脂解酒保健软糖不能很好的成型,使得糖体不完整,当明胶加入的质量在8g时,葛根火龙果降血脂解酒保健软糖的弹性和持水性最好,所以软糖的最佳明胶加入的质量为8g。
实施例6~10测定黄原胶用量对葛根火龙果降血脂解酒保健软糖品质的影响
实施例6~10与基础配方相同,区别在于:实施例1~5中黄原胶用量分别为2g、3g、4g、5g、6g,设置5水平单因素试验。
试验结果分析:图3为实施例6~10黄原胶用量对葛根火龙果降血脂解酒保健软糖品质的影响图,由图3可以看出,黄原胶加入的质量在4g时,葛根火龙果降血脂解酒保健软糖的黏度最好,所以软糖的最佳黄原胶加入的质量为4g。
实施例11~15测定卡拉胶用量对葛根火龙果降血脂解酒保健软糖品质的影响
实施例11~15与基础配方相同,区别在于:实施例11~15中黄原胶用量分别为2g、3g、4g、5g、6g,设置5水平单因素试验。
试验结果分析:图4为实施例11~15卡拉胶用量对葛根火龙果降血脂解酒保健软糖品质的影响图,由图4可以看出,卡拉胶加入的质量过少会导致软糖透明度下降,当卡拉胶加入的质量在4g时,葛根火龙果降血脂解酒保健软糖的透明度最好,所以软糖的最佳卡拉胶加入的质量为4g。
一、对明胶、黄原胶、卡拉胶进行正交优化试验
1、正交试验设计
基于明胶、黄原胶、卡拉胶的加入的质量对葛根火龙果降血脂解酒保健软糖的品质有影响,按照正交表L9(33)见表2,进行正交优化实验。最后根据感官评分表1软糖的光泽、模样、口感、味道和质地进行综合评分,采用极差分析法确定明胶、黄原胶、卡拉胶加入的最佳质量。
表2明胶、黄原胶、卡拉胶加入的质量优化正交因素水平表
2、正交优化试验及结果分析
通过实施例1~15可以看出,明胶加入的质量、黄原胶加入的质量、卡拉胶加入的质量是影响葛根火龙果降血脂解酒保健软糖品质的因素,选择L9(34)正交表进行正交优化试验,得到三者最好的用量配方,同时可以得出哪种因素对软糖品质产生最大影响、次要影响或者最小的影响,具体见表3:
表3优化正交试验结果
由表3可以得知,组合A1B2C2是最好的配方组合,即明胶加入的质量为6g,黄原胶加入的质量为4g,卡拉胶加入的质量为4g。其中卡拉胶的加入的质量对软糖品质影响最大,其次是黄原胶加入的质量,影响最小的为明胶加入的质量,即对葛根火龙果降血脂解酒保健软糖品质的影响的先后顺序可以依次排列为C>B>A。
实施例16~20测定葛根匀浆用量对葛根火龙果降血脂解酒保健软糖品质的影响
实施例16~20与基础配方相同,区别在于:实施例16~20中葛根匀浆用量分别为30g、40g、50g、60g、70g,设置5水平单因素试验。
试验结果分析:图5为实施例16~20葛根匀浆用量对葛根火龙果降血脂解酒保健软糖品质的影响图,由图5可以看出,葛根匀浆中含有大量的淀粉,加热搅拌会呈糊状,加葛根匀浆过多会使软糖变的没有弹性且难以成型,但是加入过少会使其口感下降,当葛根匀浆加入的质量在40g时,葛根火龙果降血脂解酒保健软糖的品质最好,所以软糖的最佳葛根匀浆加入的质量为40g。
实施例21~25测定红心火龙果汁用量对葛根火龙果降血脂解酒保健软糖品质的影响
实施例21~25与基础配方相同,区别在于:实施例21~25中红心火龙果汁用量分别为120g、135g、150g、165g、180g,设置5水平单因素试验。
试验结果分析:图6为实施例21~25红心火龙果汁用量对葛根火龙果降血脂解酒保健软糖品质的影响图,由图6可以看出,红心火龙果汁过少会使软糖没有红心火龙果香味,掩盖不住葛根的味道;过多,会使软糖不易成型。当红心火龙果汁加入量在150g时,葛根火龙果降血脂解酒保健软糖的具有浓郁的火龙果香气,所以软糖的最佳火龙果汁加入量为150g。
实施例26~30测定复合甜味剂用量对葛根火龙果降血脂解酒保健软糖品质的影响
实施例26~30与基础配方相同,区别在于:实施例26~30中复合甜味剂用量分别为80g、90g、100g、110g、120g,设置5水平单因素试验。
试验结果分析:图7为实施例26~30复合甜味剂用量对葛根火龙果降血脂解酒保健软糖品质的影响图,由图7可以看出,复合甜味剂过多,会使软糖过甜、变硬,且摄入过多的复合甜味剂容易腹泻;过少,软糖甜度不够。当复合甜味剂加入的质量为110g时,葛根火龙果降血脂解酒保健软糖的甜度、软硬都最佳,因此软糖的最佳复合甜味剂加入的质量为110g。
实施例31~35测定功能性添加剂用量对葛根火龙果降血脂解酒保健软糖品质的影响
实施例31~35与基础配方相同,区别在于:实施例31~35中功能性添加剂用量分别为0.7g、1.15g、1.6g、2.05g、2.5g,设置5水平单因素试验。
试验结果分析:图8为实施例31~35功能性添加剂用量对葛根火龙果降血脂解酒保健软糖品质的影响图,由图8可以看出,由于功能性添加剂中含柠檬酸和褐藻多酚,柠檬酸具有酸味,褐藻多酚具有苦味,即当功能性添加剂过多,会使软糖变酸变苦,难以入口;过少,不能中和软糖的甜度进而刺激食欲。当功能性添加剂加入的质量为1.15g时,葛根火龙果降血脂解酒保健软糖的品质最佳,因此软糖的最佳功能性添加剂加入的质量为1.15g。
二、对葛根火龙果降血脂解酒保健软糖配方进行正交优化试验
1、正交试验设计
基于实施例16~35葛根火龙果降血脂解酒保健软糖配方优化设计的单因素试验,设置葛根粉加入的质量、红心火龙果汁加入量、复合甜味剂加入的质量、功能性添加剂加入的质量4个因素为变量,设计L9(34)正交实验见表4。最后根据产品的光泽、模样、香味、Q弹程度、软硬度、是否黏牙、甘甜度进行感官评分,采用极差分析法确定葛根火龙果降血脂解酒保健软糖最佳配方。
表4软糖配方正交因素水平表
2、正交优化试验及结果分析
通过预试验可以看出,葛根匀浆加入的质量、红心火龙果汁加入的质量、复合甜味剂加入的质量、功能性添加剂加入的质量都是影响葛根火龙果降血脂解酒保健软糖糖体的软硬和口感的主要因素因素,本试验选择使用L9(34)正交表进行正交优化试验,从而得到葛根火龙果降血脂解酒保健软糖的最佳配方,同时明确何种因素对软糖的影响最大,何种因素为次要影响因素以及影响最小的影响因素,具体见表5:
表5葛根火龙果降血脂解酒保健软糖配方优化正交试验结果
由表5可知,配方组合A2B2C1D3为葛根火龙果降血脂解酒保健软糖的最佳配方,即葛根匀浆加入的质量为40g,红心火龙果汁加入量为150g,复合甜味剂加入的质量为100g,功能性添加剂加入的质量1.6g。通过极差分析得出,葛根匀浆加入的质量、红心火龙果汁加入的质量、复合甜味剂加入的质量、功能性添加剂加入的质量对葛根火龙果降血脂解酒保健软糖品质的影响依次为A’>C’>D’>B’,即葛根匀浆的加入的质量对软糖品质影响最大,复合甜味剂加入的质量为次要影响,其次为功能性添加剂加入的质量,红心火龙果汁加入量对其品质的影响是最小的。
使用正交助手软件对葛根火龙果降血脂解酒保健软糖配方进行方差分析,结果如表6:
表6葛根火龙果降血脂解酒保健软糖配方优化方差分析表
注:F0.1(2,2)=9.000,P<0.1,*表示差异显著。
对表6中的数据可进行分析可以得知,葛根匀浆的加入的质量对葛根火龙果降血脂解酒保健软糖的综合品质的影响在0.1水平上表现出较强的显著性,证明了葛根匀浆的加入的质量对软糖的综合品质有很大的影响,而红心火龙果汁加入量、复合甜味剂加入的质量、功能性添加剂加入的质量没有表现出显著性,说明这三个因素对葛根火龙果降血脂解酒保健软糖综合品质的影响较小。
三、验证试验及结果分析
在正交试验的优化实验的条件下,即配方组合A2B2C1D3,葛根匀浆加入的质量为40g,红心火龙果汁加入量为150g,复合甜味剂加入的质量为100g,功能性添加剂加入的质量1.6g,按照该最佳配方制作葛根火龙果降血脂解酒保健软糖,成品拿给10名食品与生物工程学院的学生品尝,以感官评定表为判定标准进行打分,弃除一个最高分和一个最低分,计算平均值。
试验结论:葛根火龙果降血脂解酒保健软糖的最佳配方在颜色、模样、气味、Q弹程度、软硬度、是否黏牙、甜度等各个方面都符合感官评定标准:葛根火龙果降血脂解酒保健软糖颜色鲜艳、呈现半透明状态、富有光泽、有浓烈的火龙果香气,糖体完整、无气泡、无裂纹、有弹性、软硬适中、不会黏在牙齿上、甜度适中。最终得到的感官分数平均值为89.7分,在所有葛根火龙果降血脂解酒保健软糖的成品结果中,葛根火龙果降血脂解酒保健软糖最佳配方的分数是最高的。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (6)
1.一种葛根火龙果降血脂解酒保健软糖,其特征在于,包括以下质量份原料:葛根匀浆30~70份、红心火龙果汁120~180份、功能性添加剂0.7~2.5份、复合甜味剂80~120份、明胶2~10份、黄原胶2~6份、卡拉胶2~6份;
所述功能性添加剂由柠檬酸、黄精多糖、岩藻多糖、褐藻多酚按1:(2~4):(1.5~3):(0.5~2)的质量比混合而成。
2.根据权利要求1所述一种葛根火龙果降血脂解酒保健软糖,其特征在于,所述复合甜味剂由新橙皮苷二氢查耳酮、罗汉果甜苷、木糖醇按1:(5~10):(8~20)的质量比混合而成。
3.根据权利要求1所述一种葛根火龙果降血脂解酒保健软糖,其特征在于,所述葛根匀浆是由葛根粉和蒸馏水复配而成,且葛根粉的质量浓度为1.2~5%。
4.根据权利要求1所述一种葛根火龙果降血脂解酒保健软糖,其特征在于,所述红心火龙果汁是由红心火龙果果肉与3倍质量的蒸馏水混合榨汁而成。
5.根据权利要求1所述一种葛根火龙果降血脂解酒保健软糖,其特征在于,所述葛根火龙果降血脂解酒保健软糖,包括以下质量份原料:葛根匀浆40份、红心火龙果汁150份、功能性添加剂1.6份、复合甜味剂100份、明胶6份、黄原胶4份、卡拉胶4份。
6.如权利要求1~5任一项所述一种葛根火龙果降血脂解酒保健软糖的制备方法,其特征在于,包括以下步骤:
S1:制备葛根匀浆:将葛根粉加入等质量的蒸馏水中,搅拌成乳状,得到葛根匀浆,备用;
S2:制备红心火龙果汁:将红心火龙果洗净、去皮、切块后,将所得果肉加入3倍质量的蒸馏水中,混合榨汁后过滤,得到红心火龙果汁,备用;
S3:制备混合溶胶:将明胶、黄原胶、卡拉胶加入一半火龙果汁中,泡发6~10min,再边搅拌边加入另一半火龙果汁,充分溶胀后,得到混合溶胶;
S4:混合熬煮:将复合甜味剂加入葛根匀浆,搅拌并煮沸溶解后,改小火,再加入S3所得混合溶胶,搅拌均匀后,95~105℃熬煮6~8min,再降温至70~80℃,进行凝胶化,得到混合凝胶液;
S5:调配:70~80℃,将功能性添加剂加入S4所得混合凝胶液中,搅拌均匀,得到混合软糖液;
S6:倒模:将S5所得混合软糖液缓慢倒入软糖模具中,25℃室温下,自然冷却成型,脱模即得糖块;
S7:冷藏定型:将S6成型的糖块切成(2~2.5)cm×(2~2.5)cm×(1~1.5)cm规格均匀的块状体,0℃冷藏2h,得到软糖;
S8:包装:在软糖表面均匀撒一层糖粉,或者用糯米纸包裹软糖,使之不沾粘,最后,用糖纸进行包装。
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